Creamy Mushroom and Beef Spaghetti Squash - Slender Kitchen
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Creamy Mushroom and Beef Spaghetti Squash

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389
Calories 
30g
Carbs 
15g
Fat 
40g
Protein 
7
Weight Watchers® SmartPoints™
(10 PointsPlus®)

Recipes Content

Recipe

We have been eating this dish nonstop over the past few weeks - nutty spaghetti squash, creamy mushroom Parmesan sauce, and ground beef combines to make one delicious lower carb pasta dish. This recipe is based on a traditional Italian creamy mushroom and beef pasta dish that normally has over 1000 calories a serving. Delicious but definitely not diet friendly. To lighten things up, I decided to substitute spaghetti squash for the pasta, use lean ground beef, and replace about some of the half and half with Greek yogurt. I like to use thyme in the dish but sage, marjoram, oregano, or rosemary would also be delicious.

Prep Time

Creamy Mushroom and Beef Spaghetti Squash

5
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 2 U medium spaghetti squash
  • 2 tsp. olive oil
  • 1 lb. mushrooms, thinly sliced
  • 2 U cloves garlic, minced
  • 1 lb. 95% lean ground beef
  • 1 tsp. salt
  • 1/4 tsp black pepper
  • 1 tsp. dried thyme
  • 14.5 oz. diced tomatoes (not drained)
  • 1/2 cup whole milk
  • 1/2 cup nonfat plain Greek yogurt
  • 1/2 cup Parmesan
  • 1/2 cup parsley

Nutritional Facts

Serving Size: 
2 cups
Amount Per Serving
Calories 389
Calories from Fat 81
% Daily Value *
Total Fat 15g
22%
Saturated Fat 6g
30%
Monounsaturated Fat 3g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 83mg
28%
Sodium 974mg
42%
Total Carbohydrate 30g
10%
Dietary Fiber 7g
27%
Sugars 15g
Protein 40g

Directions

  1. Roast the spaghetti squash halves in a 400 degrees oven until soft, about 45 minutes OR pierce all over with a knife (keep whole) and microwave for 10-12 minutes until soft. Let cool slightly and scrape out squash to make noodles.
  2. Meanwhile, heat the olive oil over medium high heat. Add the mushrooms and cook for 5-7 minutes until tender. Add the onion, garlic, ground beef, salt, pepper, and thyme. Cook, breaking up the beef, until no longer pink.
  3. Add the tomatoes and bring to a boil. Turn down to a simmer and add the milk, greek yogurt, and Parmesan cheese. Stir and cook until sauce thickens, 4-5 minutes.
  4. Add the spaghetti squash and parsley. Stir to together. You can also serve the sauce over the spaghetti squash halves.
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